Red Velvet Cake is so boldly red and has that unmistakably unique flavor. It’s really in a class of its own being so subtlety chocolatey sweet with a bit of tang from the buttermilk and vinegar.
This particular recipe is flavorful, fluffy and moist, yet not overly soft or crumbly either. It can easily be iced and decorated, and sturdy enough to stack or support fondant too. I got this amazing recipe a few years back while working in a sweet bakery, and have been tweaking it ever since to create the BEST tasting…most AMAZING…red velvet cake.
I love making this cake for any and all occasions. One of my favorite red velvet cakes I ever made was for my birthday (and my twin’s too). Since it falls one day before Valentine’s Day, I made it heart shaped. I then pressed red velvet crumbs with sprinkles on the entire cake. I made the crumbs by drying out the excess cake I had in the oven. Not thinking I had enough, I added sprinkles. I put the crumbs and sprinkles into the food processor together until fine and uniform. It really came out lovely. Sparkly and gorgeous!
This particular red velvet cake recipe is so fantastic on its own, but add one of its best friends, cream cheese or buttercream icing, and it brings the deliciousness to a whole new level!
The red velvet cake was popularized in the 1930s and 40s and was traditionally iced in a boiled milk or roux icing. This is exactly how my Granny made the cake, and I can remember it being quite delicious. However, the new age red velvet craze has since been known to be paired with cream cheese icing which goes so well with the flavor profile of red velvet cake. Although, I would much prefer it being enrobed in buttercream! Although, both do it justice. I do have great recipes for both you can find here (cream cheese) and here (buttercream)!
To make this delicious cake, start out by mixing the vegetable oil, eggs, sugar and red food coloring together. Next, add vanilla, salt and vinegar. Mix into the batter until fully incorporated.
In a separate bowl, add baking powder, cocoa powder, and cake flour. Sift together. Then, add into the wet ingredients all at once. Mix for 1-2 minutes on medium speed. The batter will be a little thick at this point.
Scrape, scrape, scrape the bowl and add the buttermilk slowly in a stream while mixer is on lowest speed setting. Mix just until incorporated. Add more red color at this point if you’d like it a bit bolder in color.
Pour into three parchment lined and greased 9” cake pans equally. Immediately place into a 350 degree oven for about 30-40 minutes or until a toothpick comes out clean. Cool, decorate and enjoy! Don’t forget the sprinkles or cake crumbs.
I certainly hope you enjoy this cake as much as I do! Let me know what you think!
Amazing Red Velvet Cake
Boldly red, moist and fluffy...this red velvet cake is one you need in your cake recipe book! Perfect for any occasion!
- 2 1/4 Cups Vegetable Oil
- 1 1/4 Pound Granulated Sugar
- 3 Each Eggs
- 1/4 Oz. Vanilla
- 1/4 Oz. Salt
- 1/4 Oz. Vinegar
- 1/4 Oz. Baking Soda
- 1/4 Oz. Cocoa Powder
- 21 Oz. Cake Flour
- 1 1/2 Cup Buttermilk
- 1/4 Oz. Red Food Coloring
1. In mixing bowl add vegetable oil, sugar, eggs and red food coloring. Mix on medium speed for 2 minutes.
2. Add vanilla, salt and vinegar and mix until combined.
3. In separate bowl sift together baking soda, cocoa powder and cake flour.
4. Add into wet ingredients and mix for 2 minutes on medium speed. The batter will be thick at this point.
5. Scrape bowl well and slowly stream in buttermilk while mixer is on lowest speed. Mix just until incorporated.
6. Preheat oven to 350 degrees and pour batter into three greased 9” cake pans. Bake for 35-45 minutes or until a toothpick comes out clean.
7. Invert, cool, decorate and enjoy!
Some days you eat salad and go to the gym. Other days you eat cake and refuse to put on pants. It’s all about balance!
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